No Sugar Added Blackberry Jam (With Splenda) - cooking recipe

Ingredients

4 cups blackberries
1 1/2 cups Splenda sugar substitute
1/4 cup fresh lemon juice
2 tablespoons low methoxyl pectin (one box if using Mrs. Wages) or 2 tablespoons light pectin (one box if using Mrs. Wages)

Preparation

Place blackberries in medium saucepan over medium heat and add lemon juice.
Crush berries with a potato masher, or any other tool, until desired consistency.
I like there to be big chunks of berries in my jam, so I only crush a little.
Cook for about 5 minutes, or until the mixture comes to a full boil.
Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
Mix well and allow to simmer one more minute.
Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
Store jam in refrigerator.
After opening, jam can be stored for two weeks, refrigerated.